lardons

I am already, thought I, half roasted, and my lardons will be the cause of my mischief; for these devils are very liquorous of lardons, according to the authority which you have of the philosopher Jamblicus, and Murmault, in the Apology of Bossutis, adulterated pro magistros nostros.

Five books of the lives, heroic deeds and sayings of Gargantua and his son Pantagruel 2002

I am already, thought I, half roasted, and my lardons will be the cause of my mischief; for these devils are very liquorous of lardons, according to the authority which you have of the philosopher Jamblicus, and Murmault, in the Apology of Bossutis, adulterated pro magistros nostros.

Five books of the lives, heroic deeds and sayings of Gargantua and his son Pantagruel 2002

If you can find chunk bacon, cut it into what's known as lardons - pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick.

News 2011

Cut the slab bacon into large chunks, called lardons (or cut slices into chunks).

JSOnline.com 2010

I am already, thought I, half roasted, and my lardons will be the cause of my mischief; for these devils are very liquorous of lardons, according to the authority which you have of the philosopher Jamblicus, and Murmault, in the Apology of Bossutis, adulterated pro magistros nostros.

Gargantua and Pantagruel, Illustrated, Book 2 Fran��ois Rabelais 1518

My frisee salad with 'lardons' was underdressed and underportioned.

Recent Reviews Near San Francisco, CA 2010

My biggest gripe with the dish - the 'lardons' were simply crumbled bits of burnt bacon.

Recent Reviews Near San Francisco, CA 2010

(You'll often see recipes refer to bacon lardons, meaning lardons cut from slab or thick-cut bacon.)

The Kitchn 2009

"lardons" or narrow strips, 1/4 - inch-thick and 1 1/2 - inches-long.

Freep.com - RSS 2009

Or use lardons of streaky bacon instead of a whole piece, and the dish becomes an excellent piquant contrast to all kinds of game, venison, goose, duck, rabbit and even roast pork or sausages.

Hugh Fearnley-Whittingstall's red cabbage recipes Hugh Fearnley-Whittingstall 2010